Creamy Mozzarella Shrimp Pasta Recipe

Introduction

This creamy mozzarella shrimp pasta is a comforting and flavorful dish that’s perfect for weeknight dinners or special occasions. Tender shrimp and sun-dried tomatoes come together in a rich, cheesy sauce that clings perfectly to penne pasta. Quick to prepare and irresistibly delicious, it’s sure to become a family favorite.

Ingredients

• 8 oz penne pasta (for gluten free version, use gluten free brown rice pasta)
• 2 tablespoons olive oil (drained from sun-dried tomatoes jar or regular olive oil)
• 1 pound shrimp (without shells and deveined)
• 3 garlic cloves (minced)
• 1/4 teaspoon salt
• 4 oz sun-dried tomatoes (without oil)
• 4 garlic cloves (minced)
• 1 cup half and half
• 1 cup mozzarella cheese (shredded; do not use fresh mozzarella, use pre-shredded)
• 1 tablespoon dried basil (if using fresh, you can add more)
• 1/4 teaspoon crushed red pepper flakes (add more to taste)
• 1/8 teaspoon paprika
• 1/2 cup reserved cooked pasta water (or more)
• 1/4 teaspoon salt

Instructions

1. Step 1: Cook pasta according to package instructions. Reserve some cooked pasta water and drain the pasta.
2. Step 2: If using sun-dried tomatoes in oil, drain and reserve 2 tablespoons of the oil to sauté shrimp. Heat 2 tablespoons olive oil (either reserved oil or regular) in a large skillet over medium-high heat.
3. Step 3: Add shrimp and 3 minced garlic cloves to the skillet. Sprinkle 1/4 teaspoon salt over the shrimp. Cook shrimp on one side for about 1 minute until pink or golden brown, avoiding crowding the pan.
4. Step 4: Flip shrimp and cook the other side for 30 seconds to 1 minute more, until golden or pink but not overcooked. Remove shrimp to a plate, leaving oil in the skillet.
5. Step 5: Add sun-dried tomatoes (drained and chopped if needed) and 4 minced garlic cloves to the skillet. Sauté on medium heat for 1 minute until fragrant.
6. Step 6: Pour in half and half and bring to a boil. Stir in shredded mozzarella cheese quickly while boiling, then reduce to a low simmer.
7. Step 7: Stir continuously until all cheese melts and sauce becomes creamy. If sauce is too thick, add half-and-half or reserved pasta water a little at a time.
8. Step 8: Add dried basil, crushed red pepper flakes, paprika, and gradually add 1/4 teaspoon salt, tasting as you go.
9. Step 9: Add cooked pasta to the sauce and gently reheat on medium heat. Stir in cooked shrimp.
10. Step 10: Taste and adjust seasoning, adding more salt if needed. If sauce is thick, add a little more half-and-half or pasta water.
11. Step 11: Let everything simmer on low heat for a couple of minutes to combine flavors before serving.

Tips & Variations

• Use pre-shredded mozzarella to prevent the cheese from becoming stringy and to ensure a smooth sauce.
• For a spicier dish, increase the crushed red pepper flakes to taste.
• Substitute shrimp with cooked chicken breast for a different protein option.
• Fresh basil can be used instead of dried for a brighter flavor; add more since it’s less concentrated.
• Reserve pasta water is great for thinning the sauce without losing flavor.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop over low heat, adding a splash of half-and-half or water to loosen the sauce if it thickens. Avoid microwaving for extended periods to preserve the creamy texture.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use fresh mozzarella instead of shredded mozzarella?

Fresh mozzarella isn’t recommended for this recipe as it contains more moisture and doesn’t melt into a creamy sauce like pre-shredded mozzarella. Using shredded mozzarella helps achieve the proper texture.

What type of pasta works best for this dish?

Penne pasta is ideal because its shape holds the creamy sauce well. However, you can use other short pasta like rigatoni or fusilli. Gluten-free brown rice pasta is a great substitute for gluten-free diets.